Chemical-aid-free multi-fungus composite fermentation whole grain bio-fermented powder, three-path preparation method and application thereof

Abstract

The application discloses a multi-fungus compound fermentation whole-grain bio-fermentation powder without chemical additives and a three-path pure biological preparation method and application thereof, and belongs to the field of bio-fermentation and agricultural microorganisms. The fermentation powder takes whole grains as the only substrate, adopts natural culture media of apple juice, banana peel juice and kelp juice to completely replace chemical PDA, is prepared through segmented synergistic fermentation of yeast, edible and medicinal fungi and lactic acid bacteria, has zero chemical residue in the whole process, and has a fermentation capacity of greater than or equal to 1200 mL / 100g. The fermentation powder can replace chemical synthetic yeast powder at a ratio of 1:1, and can be used for food fermentation, feed fermentation, soil improvement and straw decomposition. The preparation method comprises three paths of substrate bio-activation, multi-fungus segmented fermentation and biological steady-state treatment. The application realizes one-microbe multi-use, green safety and industrial production, and has extremely high economic and social values.

Description

1. Technical Field

[0001] This invention belongs to the field of bio-fermentation preparations and agricultural microbial technology, specifically relating to a chemical-free multi-fungus compound fermentation whole grain bio-fermentation powder that can completely replace chemically synthesized yeast powder at a 1:1 ratio. In particular, it relates to a three-path pure biological preparation method for this fermentation powder, and its application in food fermentation, feed fermentation, soil improvement, and agricultural waste composting. 2. Background Technology

[0002] Currently, commercially available high-activity dry yeast is generally produced using chemical synthesis processes. It uses molasses as a base and adds chemical inorganic salts such as potassium dihydrogen phosphate and magnesium sulfate, chemical nitrogen sources, preservatives, desiccants, and anti-caking agents. It has defects such as chemical residues, limited functions, poor stability, and failure to meet the requirements of green and organic production.

[0003] Existing compound microbial preparations still rely on chemical culture media and have not achieved a completely natural microbial culture system without chemical residues. At the same time, there is a lack of segmented synergistic processes that integrate fermentation agents, probiotics, and functional factors, making it difficult to meet the needs of multiple fields such as food, feed, and agriculture.

[0004] Therefore, developing a novel bio-fermentation powder that is free of chemical additives throughout the entire process, uses natural plant juice as the culture medium for microorganisms, uses whole grains as the sole substrate, features the synergistic effect of multiple fungi, and can be applied across various fields has become a technical problem that urgently needs to be solved in this field. 3. Summary of the Invention

[0005] 3.1 Purpose of the Invention

[0006] This invention provides a multi-fungus compound fermented whole grain bio-fermentation powder without chemical additives or chemical culture medium residues, and its three-path pure biological preparation method and application. It realizes the complete replacement of chemically synthesized yeast powder with pure biological technology, and can be used in food, feed, soil improvement and agricultural waste resource utilization at the same time, achieving the effects of green safety, multi-purpose use of one strain, high added value and industrialization.

[0007] 3.2 Technical Solution

[0008] (1) Multi-fungus compound fermentation whole grain bio-fermentation powder without chemical additives

[0009] A multi-fungus compound fermented whole grain bio-fermentation powder without chemical additives, characterized in that:

[0010] Using whole grains as the sole fermentation substrate, without adding any chemically synthesized nitrogen sources, inorganic salts, preservatives, desiccants, anti-caking agents, pH adjusters, or chemical reagents;

[0011] It is produced by segmented synergistic fermentation of core fermenting yeast, functionally enhanced edible and medicinal fungi, and homeostatic synergistic lactic acid bacteria. All strains used are food-grade or edible strains that are both food and medicinal.

[0012] The bio-fermentation powder has a fermentation power ≥1200mL / 100g and a total viable count ≥1×10⁻⁶. 9 CFU / g, moisture ≤8%, γ-aminobutyric acid ≥200mg / 100g, fungal polysaccharide ≥1.2%.

[0013] The whole grains are one or more of brown rice, oats, quinoa, buckwheat, and corn;

[0014] The core fermenting yeast is brewer's yeast or baker's yeast;

[0015] The functionally enhanced edible and medicinal fungi mentioned are Ganoderma lucidum, Phellinus linteus, Lentinus edodes, Hericium erinaceus, Grifola frondosa, and Matsutake.

[0016] The steady-state synergistic lactic acid bacteria are Lactobacillus plantarum.

[0017] (2) Three-path pure biological preparation method

[0018] A three-path pure biological preparation method for the bio-fermentation powder according to any one of claims 1 to 2, characterized in that no chemical additives are added throughout the entire process, comprising the following steps:

[0019] 1) First pathway: Bioactivation of whole grain substrate

[0020] The whole grains are screened and cleaned, biologically germinated and activated, physically broken down at low temperature, biologically conditioned, and sterilized and passivated by pure physical steam to obtain a sterile activated whole grain matrix.

[0021] 2) Second pathway: Multi-fungus staged co-fermentation

[0022] The strains were prepared using pure natural plant culture medium and then carried out in three stages: fermentation of brewer's yeast, functional enhancement fermentation of edible and medicinal fungi, and steady-state synergistic fermentation of lactic acid bacteria. The process involved segmented inoculation, gradient temperature control, and step-by-step transformation to achieve synergistic enhancement of the microbial community and enrichment of functional components.

[0023] 3) Third approach: Post-treatment for biological homeostasis

[0024] Fermentation was terminated by heat treatment, followed by high-pressure homogenization, pure physical drying, and low-temperature pulverization to obtain the finished product.

[0025] (3) Pure natural plant culture medium

[0026] The bacterial strain is cultured using a natural, green culture medium, which completely replaces the chemical PDA culture medium.

[0027] - Potato juice: a basic source of carbon and nitrogen

[0028] Apple juice: A substitute for potassium dihydrogen phosphate, providing potassium, phosphorus, and organic acids.

[0029] Banana peel juice: a substitute for magnesium sulfate, providing magnesium, vitamins, and polysaccharides.

[0030] - Kelp broth: Replenishes minerals and trace elements

[0031] - Food-grade glucose: carbon source

[0032] It contains no inorganic salts or chemical reagents.

[0033] (4) Application

[0034] The aforementioned bio-fermentation powder can completely replace chemically synthesized yeast powder at a 1:1 ratio for use in:

[0035] - Food fermentation

[0036] - Feed fermentation, biological feed, probiotic feed additives

[0037] - Soil improvement, bio-fertilizer, straw decomposition, soil remediation

[0038] - Resource utilization of agricultural waste

[0039] 3.3 Beneficial Effects

[0040] 1) Truly zero chemical residue: natural plant culture medium + whole grain matrix, no chemical salts, no chemical additives.

[0041] 2) Fermentation power comparable to chemical yeast: can be directly replaced without changing the process or equipment.

[0042] 3) Synergistic effect of multiple strains: stable fermentation, strong stress resistance, good flavor and high nutrition.

[0043] 4) One strain has multiple uses and doubles its value: It can be used in the food, feed and agriculture sectors.

[0044] 5) Green and circular economy, policy alignment: It conforms to the direction of organic food, antibiotic-free farming, and soil improvement. 4. Description of the attached drawings

[0045] Figure 1 This is a flowchart of the three-path preparation process of the chemical-free multi-fungus compound fermentation whole grain bio-fermentation powder of the present invention.

Claims

1. A multi-fungus compound fermented whole grain bio-fermentation powder without chemical additives, characterized in that, Using whole grains as the sole fermentation substrate, without adding any chemically synthesized nitrogen sources, inorganic salts, preservatives, desiccants, anti-caking agents, pH adjusters, or chemical auxiliaries; it is produced through segmented synergistic fermentation of core fermenting yeast, functionally enhanced edible and medicinal fungi, and stable synergistic lactic acid bacteria, all of which are food-grade or edible strains with medicinal and edible properties; the fermentation power of the bio-fermentation powder is ≥1200mL / 100g, and the total viable count is ≥1×10⁻⁶. 9 CFU / g, moisture content ≤8%, γ-aminobutyric acid ≥200mg / 100g, fungal polysaccharide ≥1.2%.

2. The bio-fermentation powder according to claim 1, characterized in that, The whole grains are one or more combinations of brown rice, oats, quinoa, buckwheat, and corn; the core fermentation yeast is brewer's yeast or baker's yeast; the functionally enhanced edible and medicinal fungi are Ganoderma lucidum, Phellinus linteus, Lentinus edodes, Hericium erinaceus, Grifola frondosa, and Matsutake; and the homeostatic synergistic lactic acid bacteria are Lactobacillus plantarum.

3. A three-path pure biological preparation method for the bio-fermentation powder according to any one of claims 1 to 2, characterized in that, No chemical additives are used throughout the entire process, which includes the following steps in sequence: (1) First path: whole grain matrix bioactivation, screening and cleaning whole grain raw materials, biological germination activation, low temperature physical cell wall breaking, biological conditioning and pure physical sterilization and passivation to obtain sterile bioactivated whole grain matrix; (2) Second path: Multi-fungus segmented synergistic fermentation, pure biological seed liquids of core fermentation yeast, functionally enhanced edible and medicinal fungi and steady-state synergistic lactic acid bacteria are prepared respectively, and then yeast proliferation fermentation, functionally enhanced fermentation of edible and medicinal fungi and steady-state synergistic fermentation of lactic acid bacteria are carried out in sequence to obtain the three-path synergistic fermentation products; (3) Third path: biological stabilization post-treatment, heat treatment to terminate fermentation, high pressure physical homogenization, pure physical drying, low temperature pulverization, and finally obtain multi-fungus compound fermented whole grain biological fermentation powder without chemical additives.

4. The preparation method according to claim 3, characterized in that, In step (1), the biological germination activation conditions are 25-30℃, relative humidity 70%-80%, germination time 12-24h, and germination length 0.5-1mm; the physical cell wall breaking particle size is 20-40 mesh; the biological conditioning material-liquid ratio is 1:1.2-1:1.5; the pure physical sterilization and passivation conditions are 121℃, 0.1MPa sterilization for 15-20min, and cooling to 28-32℃.

5. The preparation method according to claim 3, characterized in that, The pure biological seed liquid is prepared using a natural green culture medium: it is based on potato juice, with apple juice added to replace potassium dihydrogen phosphate, banana peel juice added to replace magnesium sulfate, and kelp juice added to supplement trace elements. No chemical inorganic salts, chemical nitrogen sources, or chemical reagents are added.

6. The preparation method according to claim 3, characterized in that, The segmented co-fermentation in step (2) is as follows: First stage: Inoculate with 5% to 8% core fermentation yeast seed liquid, and let it stand at 28 to 30°C for anaerobic fermentation for 36 to 48 hours; Second stage: Inoculate with 3% to 5% seed liquid of functional fortified edible and medicinal fungi, ferment at 30 to 32℃ in a micro-aerobic manner for 24 to 36 hours, with dissolved oxygen content of 5% to 10% and stirring speed of 50 to 80 r / min; The third stage: Inoculate with 2% to 3% steady-state synergistic lactic acid bacteria seed liquid, and ferment aerobically at 26 to 28°C for 12 to 24 hours with a stirring speed of 100 to 120 r / min.

7. The preparation method according to claim 3, characterized in that, In step (3), the fermentation termination conditions are: heat treatment at 85℃ for 10 min; high pressure homogenization pressure is 20-30 MPa; pure physical drying is carried out by vacuum freeze drying or spray drying, and the moisture content after drying is ≤8%; the particle size is 80-120 mesh.

8. The application of the bio-fermentation powder according to any one of claims 1 to 2, characterized in that, The bio-fermentation powder can completely replace commercially available chemically synthesized yeast powder at a 1:1 ratio and can be used for one or more of the following: food fermentation, feed fermentation, soil improvement, agricultural microbial agents, and agricultural waste composting.

9. The application according to claim 8, characterized in that, The food fermentation includes one or more of the following: baked goods, Chinese-style noodle products, whole grain fermented foods, condiment fermented foods, and functional foods.

10. The application according to claim 9, characterized in that, The baked goods include one or more of the following: bread, toast, soft European bread, cake, pastry, and pizza base.

11. The application according to claim 9, characterized in that, The Chinese-style flour products include one or more of the following: steamed buns, twisted rolls, baozi, leavened flatbread, multigrain steamed buns, and steamed cakes.

12. The application according to claim 9, characterized in that, The whole grain fermented foods include one or more of the following: fermented grain paste, fermented oat porridge, sprouted grain beverage, fermented mixed grain paste, and ready-to-eat grain porridge.

13. The application according to claim 9, characterized in that, The fermented condiment foods include one or more of the following: soy sauce, vinegar, broad bean paste, sweet bean sauce, fermented seasoning sauce, and mushroom seasoning powder.

14. The application according to claim 9, characterized in that, The functional foods include one or more of the following: solid beverages, meal replacement powders, compressed candies, probiotic preparations, and fortified foods.

15. The application according to claim 8, characterized in that, The feed fermentation is applied to the preparation of fermented feed, biological feed, feed additives, and probiotic feed for livestock, poultry, and aquaculture.

16. The application according to claim 8, characterized in that, The soil amendment and agricultural microbial agents are applied to soil improvement, bio-fertilizers, straw decomposition, soil remediation, and seedling substrates.

17. The application according to claim 8, characterized in that, The amount of the bio-fermentation powder added to flour or grain raw materials is 0.5% to 1.5%; the amount added to feed is 0.1% to 1%; and the amount added to soil or straw decomposition is 0.05% to 0.2%.

18. The application according to claim 8, characterized in that, The bio-fermentation powder requires no activation or additional chemical additives and can be directly mixed with raw materials for use.

Images